If Life hands you lemons...
My friend Janet C. hails from one of the prettiest little Southern towns you'd ever hope to see. Calico Rock, Arkansas is perched on a bluff above the White River in Ozark country. Can you picture yourself sitting under a shady tree looking out on summer's green? And you can imagine a glass of lemonade in your hand too, right? Personally, I think quiet Calico Rock had something to do with the fact that Janet developed a philosophy on lemonade. She confided that many people start with too much lemon and thus have to balance it out with too much sugar. The end result is puckery syrup.
Now, I'll admit that puckery syrup over ice is yummy once in a while. Sort of snowcone-ish. It isn't something I want very often, though. What I do want often is Janet's Gentle Lemonade. She created a technique that gives smooth, light lemon flavor and doesn't make your teeth feel fuzzy afterwards. And she kindly agreed that I can share her recipe.
First you need lemons. The handy thing is that I'm currently living in a land where you can get them fresh off the bush.
When we moved to the Bay Area, I was hoping to have a lemon tree. No such luck. But then we found kind, lemon-tree-owning friends who like to share. (Thanks, Sara and Rosie!)
Kind friends will even let you give their lemons a ride all over the garden!
Once you are home with your lemons, here's what you do with them...
If it is a lovely evening, drag your supplies outside. All that sunshine can't help but make the lemonade taste better. Then wash one lemon and roll it on the countertop, pressing slightly to pop some of the juice buds inside.
Cut it in half crossways and flick out obvious seeds with the point of your knife, but don't worry about getting them all. This is no-stress lemonade.
(If you are an accomplished chef, you can karate chop it instead.)
One half at a time, squeeze the lemon over a half-gallon glass container and then finish with a reamer.
Rinse the reamer with room temperature water into your container.
Add sugar and stir until dissolved.
Fill container with cold water, stir, and then enjoy a glassful over ice.
Janet’s Gentle Lemonade:
--One largish lemon
--A cup or so of tap water
--1/2 to 2/3 cup granulated sugar
--Up to a half-gallon (8 cups) cold water
--Ice
Wash the lemon and then roll it on the countertop, pressing slightly to pop some of the juice buds inside. Cut in half crossways and flick out obvious seeds with the point of your knife, but don't worry about getting them all. One half at a time, squeeze the lemon over a half-gallon glass container and then finish with a reamer. Rinse the reamer with room temperature water into your container. Add sugar and stir until dissolved. Fill container with cold water, stir, and then enjoy a glassful over ice.
Note: Wood (or plastic) utensils are best as metal reacts with the acidic lemon juice.
You can add slices of fresh strawberry too.
At first the strawberries float.
Then the fruit relaxes, softening and sinking to give the lemonade a pink blush and a berry flavor.
Happy summertime, everybody!
(Thanks so much for sharing your recipe, Janet!)
i'm going to try this recipe. thanks for sharing!
Posted by: puppyloveprincess | 26 June 2011 at 11:33 AM